PÂTÉ DE TÊTE

MAKES 1 X 1.2 KG (2 LB 10 OZ) TERRINE

30 MINUTES PREPARATION TIME

4 HOURS COOKING TIME

I DAY CHILLING TIME

3 brown onions, peeled

6 cloves

1 pig’s head (remove hairs with a clean razor if necessary) (see note )

1 calf’s foot, halved

4 pork cheeks

4 leeks, peeled

3 celery stalks

Bouquet garni

1 generous tablespoon coarse salt

4 carrots, peeled

2 French shallots, finely chopped

1 bunch of parsley, leaves picked, finely chopped

Salt and pepper

THE POACHING

Stud the brown onions with the cloves and place in a large stockpot with the pig’s head, calf’s foot, pork cheeks, leeks, celery, bouquet garni and coarse salt. Cover with water and bring to a simmer over a medium heat. Reduce the heat to low and simmer for 3 hours. Add the carrots and cook for 1 more hour.

THE AROMATICS

Take the head, foot and cheeks out of the water and put aside to drain and cool. Remove the carrots and celery. Reserve the cooking liquid. When cool enough to handle, bone the head, discarding everything except the meat. Finely chop all of the meat and the carrots and celery. Combine everything with the shallot and parsley and season well. Strain the cooking liquid through a muslin-lined strainer into a large saucepan. Discard any solids.

THE PÂTÉ

Fill a 1.5 litre (52 fl oz/6 cup) capacity terrine dish or loaf (bar) tin with the pâté mixture. Pack it down well to avoid air bubbles. Cover completely with the strained cooking liquid (gently tapping the dish on the work surface to help remove any remaining air bubbles). Cover tightly with plastic wrap and refrigerate for 24 hours. The terrine will keep for 2 weeks in the refrigerator. To serve, turn out and serve with pickled cocktail onions and pickled cherries or caperberries and toasted bread. Consume the same day.

NOTE

If you don’t think you have a pot large enough to fit a whole pig’s head, ask the butcher to chop the head in half lengthways for you.